Active Time

　　30 minutes

　　Total Time

　　35 minutes

　　

Ingredients

Makes 8 servings (40 hors d'oeuvres)

　　4 slices seedless rye bread

　　1 1/2 tablespoons unsalted butter, melted

　　1/8 teaspoon salt

　　1 (7- to 8-oz) jar pickled herring (preferably small)*, rinsed, drained, and patted dry

　　2 1/2 tablespoons mayonnaise

　　2 1/2 tablespoons sour cream

　　2 tablespoons chopped fresh chives

　　2 teaspoons coarse-grain mustard

　　1/2 teaspoon curry powder

　　1/2 teaspoon sugar

　　Garnish: chopped fresh chives

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles. Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt. Bake until golden, 10 to 12 minutes, then cool.

　　

Step 3

If using large herring, discard skin and dark flesh. Cut large or small herring into 1/4-inch pieces. Whisk together remaining ingredients in a bowl, then stir in herring. Top each toast with 1/2 teaspoon curried herring.

　　

Step 4

*Look for jarred fillet pieces of herring (sometimes labeled "Tidbits") sold in the refrigerated section of the supermarket.

　　Cooks' notes:

　　·Toasts can be made 1 day ahead and kept in an airtight container at room temperature. ·Curried herring can be made 6 hours ahead and chilled, covered.